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Surry Hills, Sydney
Eclectic, warm and decadent, DOME is the perfect place to enjoy live performances, unwind with friends, or host a private party, corporate celebration or business conference in one of Sydney's most beautiful bars and function rooms. Decked out with a glamorous glass bar, gold ceiling, eighteenth-century French chandeliers, one-off pieces of furniture and a grand Baroque mural. DOME is all at once, elegant and contemporary, quirky and alluring. DOME has professional staff who deliver Sydney’s most impeccable service to ensure your event is stress free, flawless and most importantly, an enjoyable experience.
Awarded 2 Chef Hats in 'THE AGE Good Food Guide Melbourne' Whether the rolling olvie groves you see from Loam are lit by the moon, lashed by the rain or sparkling in summer, it's a sunny place to be, warmed by the easy country hospitality of an on-song service team and Aaron Turner's inspired cooking. The room's a simple box on a farm on an unmade road. Tables are bare and a produce-laden bench is the centrepiece, but its beguiling. The tenderest Angus short rib with a ribbon on beetroot, apple vinegar and sprigs of yarrow. Smoked, house-churned butter, for potato sourdough.
Awarded 3 Chef Hats in 'THE AGE Good Food Guide 2013' The Royal Mail is a magnificent restaurant built around pleasant obsessions, interwoven and shared. There's the owner's incredible cellar and nearby farms, the chef's passion for great produce coaxed into edible art, and the diners who have made the roads to Dunkeld well-traveled routes of culinary pilgrimage.
When you hear Balthazar restaurant the next thing the comes with it is Wine... the 400 plus strong wine list has been one of perth's best for years now and never fails to amaze. the signature beef fillet cant be missed with a bold big red..
Awarded 3 Chef Hats in 2012 Attica is an exceptional restaurant located in teh suburb of Ripponlea, Melbourne, Australia. The relationship between owners David and Helen Maccora, chef Ben Shewry and front of house manager Banjo Harris Plane is solidly based upon a lover of food. For the past four years chef Ben Shewry has been given the oppurtunity to produce his beautiful and exciting cuisine with complete autonomy, the result being some of Australia's most recognised food. The truly unique food is presented with professional and passionate support by all staff members. Wines are chosed by their suitability and compatibility with the food. Service is knowledgeable, friendly and passionate about the dishes when they are presented. Recent improvements to the restaurant have involved kitchen extensions and advanced cooking equipment. The quest is for creative, balance, beautiful food.
This warm, welcoming, darkly seductive restaurant just seems to keep getting better. Chef Martin Benn turns out some of the city's finest food, including smoky scampi tails cooked over japanese charcoal teamed with miso hiramisa kingfish and shellfish custard. Desserts are just as dazzling!
Voted 'Restaurant of the year' (THE AGE Good Food Guide 2012) Awarded '3 Chef Hats' Vue de Monde is a grand vision, like grand final seats or tickets to a megaband arena spectacular, dining here does not come cheap! Take a deep breath and spend up to expeirience something special. It's Unique, combining theatre and spectacle and occasion with a phenominal attention to detail, from the list of rare teas to the cheese trolleys. The food at VUE DE MONDE can be witty, theatrical, decadent and delicious!
Salt House is the place to go for amazing views over Trinity Inlet at the Cairns Marina Waterfront. They serve Breakfast, lunch and dinner and the menus are heavily focussed on local produce, which includes modern Australian cuisine. This is an excellent restaurant for a quiet romantic evening, and to celebrate a special occasion with friends.
The Waterbar & Grill is located at the Pier in Cairns and offers al fresco dining that overlooks the water on the markna. This steakhouse specialises in contemporary Australian and South African cuisine. It is a grat location for getting together with friends, especially over lunch. One of the best steaks we have eaten.
Chiswick Restaurant and Bar is located in Chiswick Gardens, Woollahra on the former site of the Pruniers (closed in 2008). The venue has been extensively remodelled and now features a contemporary dining room, a casual bar and a large communal table as well as shaded outdoor seating. Chiswick restaurant is co-owned and run by Matt Moran and Peter Sulivan of Aria Fame. Opening Times: Tuesday to Saturday Lunch 12.00 pm to 2.30 pm Dinner 6.00 pm to 11.00 pm Sunday Lunch 12.00 pm to 2.30 pm Dinner 6.00 pm to 10.00 pm
Paul McGrath grew up in County Cork, Ireland and started his apprenticeship at Ballymaloe House where he developed his passion for the importance of premium, seasonal ingredients and their proper handling and preparation. Here the meat was reared on the restaurant’s free range farm; the fruit and vegetables grown in it’s organic gardens; and the seafood sourced directly from nearby fishing boats. He went on to work in a variety of other Michelin-starred restaurants in Europe which allowed him to develop his classic technique. He arrived in Australia in 1997, keen to experience ingredients and cooking styles not widely used in Europe. In Sydney he worked in a variety of kitchens, including Reds Restaurant, Lothars on Pymble Hill, Ampersand, and more recently, for exclusive catering companies where he personally cooked for the rich and famous, including Queen Elizabeth, the Sultan of Brunei, Princess Mary and Crown Prince Frederick of Denmark. Jenny McGrath grew up in Sydney and worked in many top restaurants, including Ampersand, Quay, Becasse, and Establishment. Paul and Jenny met shortly after his arrival in Australia 12 years ago when they were both working at Reds Restaurant. Both are passionate about hospitality and together they have cultivated a distinct style which led them to open Bistro Ortolan in September 2006. True to his origins, Chef Paul McGrath insists on top quality ingredients favouring those that are organic or bio-dynamic. Together Paul and Jenny present a memorable dining experience of contemporary French fare.
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